Summer Vegetable and Chicken Hash

2 chicken breasts, cut into ¾-inch chunks1 tablespoon extra-virgin olive oil
12 ounces small red potatoes, boiled, halved or quartered
2 cups fresh corn kernels (or frozen corn)
1 scallion, thinly sliced (1/4 cup)
1 cup cherry tomatoes, halved
½ cup chicken stock
1 teaspoon salt
1/8 tsp freshly ground pepper
1 tablespoon fresh marjoram (or 1 tsp dried)

Heat a skillet over high heat. Add chicken. Cook, stirring occasionally, until golden brown, about 2 minutes; transfer to a bowl. Add 2 teaspoons oil and the potatoes to skillet. Cook, stirring occasionally, until golden brown, about 4 minutes; transfer to a small bowl. Add remaining teaspoon oil, the corn, and the scallion, and cook, stirring occasionally, until corn turns dark brown in spots, about 2 minutes. Add tomatoes, and cook until skins just begin to soften, about 1 minute. Add the stock, salt, pepper, and reserved chicken; bring to a boil. Fold in reserved potatoes, and sprinkle with marjoram.


Serves 4
Martha Stewart